DirtyFLRestaurant Inspection Data

EARLEY'S KITCHEN

Food safety records indicate EARLEY'S KITCHEN in TALLAHASSEE has 9 inspections with a 3.1/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

1458 South Monroe Street
Tallahassee, Florida, 32301
All Saints
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13634701

Met Inspection Standards
  • N/A:No Violations Were Observed

2/17/2026· 3w ago

Visit ID: 13521966

Follow-up Inspection Required

1 int, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 15 dead roaches in ware washing area underneath dish machine, 10 underneath three compartment sink, 20 throughout kitchen, 4 near exit door of kitchen, 5 in dry storage area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dish inside handwashing sink at frontline.

9/15/2025· 5mo ago

Visit ID: 10919609

Met Inspection Standards

2 high, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 08B-38-4:Basic - Food stored on floor. Observed cans of chicken broth stored on floor in dry storage area. Operator properly placed food during time of inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bucket containing egg wash sitting on top of margarine inside walk in cooler. Operator properly placed egg wash during time of inspection. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pan of raw chicken stored on top of pan containing Catfish and Shrimp. Operator properly placed food items during time of inspection. Corrected On-Site

4/29/2025· 10mo ago

Visit ID: 10734902

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swai Fish cold holding 48F for less than 4 hours. I advised manager on duty to place fish inside reach in freezer during time of inspection. **Corrective Action Taken**

12/26/2024· 1y 2mo ago

Visit ID: 10740376

Met Inspection Standards
  • N/A:No Violations Were Observed

12/11/2024· 1y 3mo ago

Visit ID: 10734432

Follow-up Inspection Required

1 basic

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing properly during time of inspection. 0ppm. I informed operator they will need to discontinue dish machine and utilize the three compartment sink until machine is fixed. Warning - From follow-up inspection 2024-12-11: Did not observe Dish machine sanitizing dishes properly during time of call back. Chlorine is not dispensing correctly. **Time Extended**

12/4/2024· 1y 3mo ago

Visit ID: 8778284

Follow-up Inspection Required

3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slime substance inside ice machine next to prep table.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing properly during time of inspection. 0ppm. I informed operator they will need to discontinue dish machine and utilize the three compartment sink until machine is fixed. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on floor between dry storage racks and reach in cooler. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents accumulated with grease. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single service paper cups on floor next to dry storage rack.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside empty mop bucket.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

6/12/2024· 1y 9mo ago

Visit ID: 8665828

Met Inspection Standards

2 high, 1 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor, sugar, soy sauce, oil stored on floor in storage area. Also observed beef stored on floor in walk in freezer. Repeat Violation
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, hood vents soiled with grease
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner, chicken thighs thawing in sink no running water.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, sausage patty 54° in cook's area, per manager placed 35 minutes ago, manager placed in walk in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, fried chicken breast 118° front serving line, per employee placed an hour ago, disposed of chicken breast.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, chicken and rice in rear reach in cooler stored more than 24 hours ago.

5/1/2024· 1y 10mo ago

Visit ID: 8376910

Met Inspection Standards

2 high, 1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in ware washing area.
  • 08B-38-4:Basic - Food stored on floor. Observed oil stored on the floor.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for 5 seconds.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bacon 60F in reach in cooler, per manager, placed 30 minutes ago, manger placed into walk in cooler and replaced. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink in bar area, owner replaced during inspection. Corrected On-Site